Balsamic Roasted New Potatoes With Asparagus

I’ve been enthusiastic about balsamic vinegar recently, including it to all my food and binge-eating bread and and balsamic vinegar dip. It’s pretty addictive stuff and adds such a notable, precise flavour to things.

today’s recipe makes use of it to convey out the sweetness of seasonal asparagus and deliver a crisp golden coating to these new potatoes. 

So flavourful, so moreish and so comforting. I think this will make the correct side dish for an Easter lunch or dinner. Or only a easy, informal weeknight dinner in itself.

INGREDIENTS

• 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
• 250 g asparagus tips cut into 2 inch pieces or halved
• 2 tbsp garlic-infused olive oil
• 4 tbsp balsamic vinegar
• A generous pinch of salt and pepper

INTRUCTIONS

• Preheat oven to 200C / 390F.
• In a massive roasting tin, add the olive oil, balsamic vinegar and salt. add the potatoes and toss to coat absolutely before roasting for 20 minutes.
• After 20 minutes, upload the asparagus with a little extra olive oil, if wished. Toss to coat and prepare dinner for a further 15 minutes.
• Season with greater balsamic vinegar, salt and pepper.
• Serve and experience

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